Preheat the oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy.

Add the reduced apple cider, eggs, vanilla extract, cinnamon, and nutmeg. Mix until fully incorporated.

Pour the filling over the cooled crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, or until the center is set and only slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

In a saucepan, combine diced apples, brown sugar, apple cider, and cinnamon. Cook over medium heat until the apples are tender, about 10-15 minutes.

Remove from heat and let cool.

Once the cheesecake has cooled completely, remove it from the springform pan.

Top with the apple compote before serving. Slice and enjoy!